Ingredients
Scale
POTATO WEDGES
- 8 large potatoes, cut into wedges (peeled or skin left on)
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- 2 tbsp olive oil
CHICKEN
- 2 cups (120 g) panko breadcrumbs
- 2 large boneless, skinless chicken breasts, halved lengthways and pounded to an even thickness
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
KALE SLAW
- 1 cup (75 g) shredded green cabbage
- 1 cup (75 g) shredded red cabbage
- ½ cup (80 g) grated or julienned carrot
- ½ cup (35 g) finely shredded kale
- ½ cup (75 g) frozen or canned corn kernels
- 1 spring onion (scallion), finely chopped
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
TO SERVE
- Aioli
- Lime wedges
- Coriander (cilantro) sprigs
Instructions
Wedges
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the potatoes on a baking tray so they are flat and not overlapping (use two if needed). Sprinkle with the paprika and salt. Drizzle with olive oil and use your hands to coat evenly.
- Bake for 45 minutes or until crisp and golden, turning once halfway through.
Chicken
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the breadcrumbs on a baking tray lined with baking (parchment) paper and spray with olive oil. Bake for 5–8 minutes, stirring halfway, until they are golden. Set aside while you prepare the remaining ingredients.
- Sprinkle the chicken with salt and pepper. Use your hands to ensure the chicken is coated evenly. The salt is what keeps the chicken moist and stops it from drying out in the oven, so don’t skip this step!
- Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the toasted breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.
- Press both sides of the chicken into the flour, followed by the egg (allowing any excess to drip off) and lastly press the chicken into the toasted breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate.
- Use the baking paper to help shuffle the flour/breadcrumbs into the centre of the baking paper sheets, ready for the next piece of chicken. Repeat the process.
- Place the chicken on a wire rack set over a baking tray (this produces the best results, helping the schnitzel stay crispy all over, but if you don’t have one, you can use a regular baking tray).
- Spray with olive oil and bake for 12–15 minutes or until the chicken is cooked through.
- Serve with wedges and kale slaw or your favourite salad. Accompany with aioli, lime wedges and coriander (cilantro) sprigs, if desired.
Kale Slaw
- Combine the ingredients in a large bowl and toss to combine.
Notes
MAKE AHEAD
Prepare the chicken schnitzels through step 6. Refrigerate for up to 3 days or freeze in an airtight container for up to 6 weeks. To freeze, store the chicken in a large container with baking (parchment) paper between each layer to keep it from sticking together. Thaw completely in the fridge overnight and cook as per the recipe.
LEFTOVERS
Refrigerate the cooked chicken schnitzel for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Chicken, baked chicken
- Method: baking
- Cuisine: German